Friday, September 30, 2005

Apricot Kielbasa Appetizers

Here is an appetizer that has a little zing to it, and very easy to make.


Apricot Kielbasa Slices

1 lb. fully cooked Kielbasa or Polish sausage, cut into 1/4 in. slices
1 jar Apricot preserves
2 Tbs. Lemon juice
2 tsp. Dijon mustard
1/4 tsp. ground Ginger

In a skillet, brown sausage; drain and set aside.

Mix remaining ingredients into the skillet over low heat and simmer
(about 5 mins.)

Return sausage to skillet, mixing with sauce, (about 5 mins.)

Pour into a serving dish.

Have plenty of tooth picks handy. (see note)

Serve warm.

( Note: You thought I was going to say beer didn't you)

Cheesy Chicken Bake

I like chicken and I like cheese.

So this recipe is a perfect fit.


Cheesy Chicken Bake

1 can Cream of chicken soup
1 1/3 cup water
3/4 cup uncooked regular long-grain White rice
1/2 tsp. Onion powder
1/4 tsp. ground Black pepper
4 or 6 skinless, boneless Chicken breast halves
1 cup shredded Cheddar cheese (or more if you like)

Pre-heat oven to 375

Mix soup, water, rice, onion powder and black pepper in a bowl.

Pour into a 2-qt. baking dish.
Top with chicken, sprinkle with extra black pepper.

Cover and cook for 45 to 55 mins.

Uncover and spread the cheese on top of chicken, return to oven until cheese melts.

Remove and let cool slightly before serving.

B.D.'s Note: You can add canned veggies to the rice before cooking.

If you like heat, add some hot stuff.

This is a very versatile recipe to build on.

Zesty Orange Sauce

Here is a simple sauce for grilled Pork, either tenderloin or chops.

This recipe comes from R. B. Quinn

B. D.

Zesty Orange Sauce

2/3 cup Orange juice
2/3 cup Prepared Horseradish
1/3 cup Brown sugar
1 Tbsp. Dijon Mustard
1 Tbsp. Butter (optional)

Combine O J, horseradish and brown sugar in a small sauce pan.

Bring to a soft boil to dissolve sugar

Reduce to a simmer a few mins. until reduced and slightly thickened.

Stir in mustard and butter.

Pour over pork after grilling, or serve on the side.

B.D's Note: if you need more, just double it.

Sunday, September 25, 2005

Making your own BBQ Sauce

Here are some tips for making bbq sauce that I think are very helpful.

I even learned a thing or two myself.

I mean... I know you're not stupid or anything... but some people can use a little help.

I'll take all the help I can get... and if you bring the beer...
you can help me out...all you want...

I'll even let you touch the "Golden Spatula"




Try these success tips when making your own BBQ sauce:

Keep track of how much of each ingredient you add.

Although it is fun to just add a bit of this and that, you'll never be able to accurately make that sauce again.

If you have tomatoes in your sauce, be careful not to burn them while cooking your sauce they will leave a bitter taste.

Burning or overcooking garlic will give your sauce a nutty flavor, rather than that truly garlic taste.

Just like slow cooking meat, cooking your sauce with a low heat over time is better than quickly with high heat.

Although many sauces recommend coming to a boil, I'd recommend slow heating.

Recognize that as your sauce ages the spices will change in taste.

The day after you make your sauce it may taste great, but then two weeks later it may taste bland.

If possible, use fresh ingredients they will always taste better than old ingredients.

Don't be afraid to add unusual ingredients, or ingredients that you enjoy, like orange marmalade, Dr. Pepper, grape juice, etc..

To make a smooth sauce, strain it (when it is cool) after you are done cooking it.

Try cooking the different ingredients for different amounts of time.

For example, bring the vinegar and sugar to a boil and let it simmer an hour before adding the other ingredients.

Refrigerate your sauce after cooking to keep it fresh and you healthy.

And don't sample your sauce with your fingers or a cooking spoon.

When cooking with a barbeque sauce, try to use the indirect method of barbeque to avoid burning the sauce on your meat which may make it unsightly, or bitter tasting.

BBQ Sauce

This is Alan Woodard's BBQ sauce recipe for White sauce.


White Sauce for Chicken

1 cup Mayonnaise
2 Tbsp. Cider Vinegar
1 Tbsp. Black Pepper
3/4 tsp. Salt
1/4 tsp. Onion powder

Blend until thoroughly combined and mixture is smooth.
Pour sauce into a bowl.

Use when grilling chicken;
brush lightly over the chicken during the last few minutes of grilling.

This sauce is also great for dipping; set some sauce aside for passing at the table.


This is Alan Woodard's recipe of rubs for Pork & Poultry.


BBQ Rub for Pork

2 Tbsp. Paprika
2 Tbsp. Ground Coriander
2 Tbsp. Kosher Salt
4 tsp. Ground Cumin
2 tsp. Dried Thyme
2 tsp. Garlic Powder
2 tsp. Dry Mustard
1/4 tsp. Ground Allspice

Mix, and store sealed.

Poultry Rub

1/4 cup Paprika
1/4 cup Celery Salt
1/4 cup Sugar
1/8 cup Black Pepper
2 Tbsp. Onion Powder
2 Tbsp. Garlic Powder
2 Tbsp. Dry Mustard
2 tsp. Ground Cayenne Pepper

Mix well, works on whole chicken or leg quarters or thighs.

On the grill or in the smoker.

Spicy BBQ Rub

This comes from John Schalz of BBQ on wheels.
John said, this will make plenty of rub and can be stored up to 1 yr.


Spicy BBQ Rub

1/2 cup each-Course Salt, Brown Sugar, Sweet Paprika
2 Tbsp. each-Chili powder, freshly ground Black Pepper, Garlic powder
2 tsp. each-Onion powder, ground Red Pepper
1 tsp. ground Celery Seed

Combine all ingredients, store covered, in a cool place

Memphis-style rub

This comes from Mark Link of Uncle Bub's.

It makes enough for a couple of pork shoulders, he said.

You can double or triple it.

(as you will see, this has a lot of salt in it, which is ok in this case)


Memphis-Style Rub

1 cup Seasoned Salt
1 Tbsp. freshly ground Black Pepper
1 tsp. each-Brown Sugar, Onion Salt, Garlic Salt
1/4 tsp. each-Sweet Paprika, crushed Red Pepper, Salt, dried Thyme, rubbed Sage.

Combine all ingredients, rub on meat at least 2 hrs. before cooking.
Store rub tightly sealed for up to 1 yr.

Rubs and such

Here is a rub and sauce recipe from Mr. G's Grill & Barbecue in Chicago.
Martin Gomez is the owner.


Sweet & Spicy rub for Pork

1 cup dark Brown sugar
1/4 cup Sea salt
1/4 cup Spanish sweet smoked Paprika or
Hungarian Paprika (see note)
3 Tbsp. each-Garlic powder & Chili powder
2 Tbsp. each-ground Cumin & ground Black Pepper
1 Tbsp. Jerk seasoning
1/2 cup each-Honey, Corn syrup, Molasses

Combine all the dry ingredients into a bowl, mix and set aside.

Combine honey, corn syrup, & molasses in a microwaveable bowl.

Set on high for 1 min. mix well.

Rub on all sides of ribs or other cuts of pork.
Generously rub on spice mixture. Cook until done.
Makes 2 cups.

Note: Sweet Smoked Paprika from Spain which adds a spicy smoky flavor, is available in specialty markets or on line.

Hawaiian Barbecue Sauce

1 Tbsp. Mustard
1/2 cup + 1 Tbsp. light Brown Sugar
1 Tbsp. each- Worcestershire sauce, hot pepper sauce, Orange juice.
1 tsp. Cherry juice (Maraschino cherries)
2 cups Ketchup
1 1/2 tsp. each-coarsely ground Black Pepper, Garlic powder,
Chili powder, ground Cumin.
3/4 tsp. each-Onion powder, orange-flavored liqueur (Grand Marnier)

Combine-mustard, brown sugar, Worcestershire, hot sauce, orange juice, and cherry juice in a sauce pan, heat to melt sugar.

Stir in ketchup, black pepper, garlic powder, cumin, onion powder, and liqueur.

Simmer for 10 mins. stirring often.

Tuesday, September 20, 2005

Hot Wing Heaven

As you can see from the post below, I came up with a good Hot Wing Recipe.

What started may ask... you can order hot wings from your local pizza joint...

They just weren't making the grade...

I wanted more...I knew I could do better...

I love a challenge when it comes to cooking or creating that special recipe that makes everybody want more.


Damn good food?

Creating and cooking is an art...

Doing the best you can, with what you have to work with...
Is an art...

Loving what you do...Effortless

Making something that you can call your own...Priceless...

Seeing people enjoy what you cook...more than priceless...'s worth the effort...


Monday, September 19, 2005

Useful info to know

Here is a site that might help you out sometime.

Stuff like this can always be useful.

Just click on the link.


Sunday, September 18, 2005

Bigdaddy's Hot Wings

"Oh yeah babe..."

Bigdaddy hit one out of the park...

I made a touch down..

I did good...

This recipe for "Hot Wings"... you'll have to pay me for the copy rights...

This is a Bigdaddy original...

Here is my recipe for "Hot Wings"

You will enjoy me.

Bigdaddy's Hot Wings

Take a bag of wings, rinse ( don't pat dry) and place in a zip lock bag.

Pour in one bottle of Paul Newman's Own Olive oil & Vinegar.

Add 1 Tbsp. of chopped "Old El Paso" green chilies. Mix well.

Remove as much air as possible and seal.
Marinade for 2 hrs.

Turning every so often.

For the sauce, melt 1/2 stick of unsalted butter
1/2 bottle of Louisiana Habanero sauce
1 Tbsp. of A taste of Thai Garlic Chili Pepper Sauce
1 Tbsp. of Cajun Sunshine Hot sauce

Don't boil, just heat enough to simmer and melt the butter.

Remove wings from marinade, (discard) and grill for 45 mins. turning every ten mins.

Remove from grill.

Put wings in a large bowl, and pour warm sauce over wings, and toss to coat.

Remove wings to a plate, and have plenty of Ice cold beer and Ranch dressing on hand.

You will like will love me.
This is a keeper...

I did good...

I got kissed three times...



9-21-05 My note:

The time of 45 mins. is for my Holland grill.
Your grill time may vary some.
Med. to Med. low heat should suffice.
Just make sure they're done, but not overcooked.

Baked Acorn Squash

When I was a kid my mom made this all the time.

I hadn't really thought about it much until now.

I saw a picture and it brought back memories.

So I found a recipe that I know is very close to what momma use to make.

I remember what was on them, but just not how much.


Baked Acorn Squash

Acorn Squash, halved (one half per person)
Pats of butter
Brown sugar

Pre heat oven to 350 degrees.
Scoop the seeds out of each half with a spoon.

Add 1 pat of butter, 1 teaspoon of honey, 1 tablespoon of brown sugar, to the hollow scoop of each half.

Place upright on a greased cookie sheet and bake for 25 to 35 minutes
or until tender when flesh is poked with a fork.

( I remember momma would pull them out to baste them every so often)

I would do a heaping Tbsp. of butter for each one, but that's just me.

Tartar Sauce

These are simple homemade tartar sauce recipes for you.

I like tartar sauce with fried shrimp and fried fish.


Jim's Tartar Sauce

1 cup mayonnaise
1/2 cup relish (I like dill)
1 tsp. Balsamic vinegar
1 Tbsp. yellow mustard
1/2 tsp. lemon or lime juice
salt and pepper to taste

Mix together and chill.

Red Lobster Tartar Sauce

1/2 cup Kraft Mayonnaise
1/4 cup Sweet Pickle Relish
2 Tbsp Miracle Whip Salad Dressing
1 Tbsp Sugar
1/2 tsp dry minced Parsley
1/4 tsp Onion Powder

Mix all and store in the fridge.

Fried Green Tomatoes

Now if you're like me and raise your own tomato crop, you may still have some green tomatoes left.

Here is a recipe for fried green tomatoes that works very well.


Fried Green Tomatoes

5 green tomatoes
2 cups all-purpose flour
1 Tbsp. salt
1 tsp. freshly ground black pepper
2 eggs
1/4 cup milk
3 cups bread crumbs
1/4 cup grated Parmesan cheese
2 Tbsp. fresh Parsley minced, ( dried also works, see note)
Vegetable oil for frying
Zest of 1 Orange

Note: if using dried cut back on the amount by half.

Cut the ends off each tomato, then cut into 1/2-inch slices.
Arrange the slices on a cooling rack (with paper towels underneath) to drain off excess juice.

In a wide bowl, combine flour, salt and pepper.
In a second bowl, whisk together eggs, and milk.
In a third bowl, combine bread crumbs, Parmesan cheese, parsley and orange zest.

Heat about 1/2-inch oil in a skillet on medium-high heat.

Dredge tomato slices first through the flour, lightly coating both sides.

Next, drag each floured slice through the egg-milk mixture, again coating both sides.

Finally, place the slices in the bread crumbs, coating both sides evenly.

Fry the tomato slices two or three at a time, turning once, until golden brown on both sides.

Return to the cooling rack to drain excess oil.

Serve hot.

Grilled Salmon Fillets with Horseradish Sauce

This is a good salmon recipe to make, fairly simple, great results.

You can use a whole side and cut it up to the size you like or use the fillets.

Either way, your choice.


Grilled Salmon Fillets with Horseradish Sauce

For the sauce:
3/4 cup Sour cream
1/4 cup Mayonnaise
2 Tbsp. prepared White Horseradish
2 Tbsp. fresh Basil, chopped
1 Tbsp. fresh Lemon juice
1 tsp. Soy sauce

For the Salmon:
Nonstick Vegetable oil spray
1 Tbsp. prepared White Horseradish
1Tbsp. Soy sauce
1 small clove Garlic, minced
1/2 tsp. Salt
1/4 tsp. coarsely ground Black pepper
6 1-inch thick Salmon fillets

For the Sauce- mix all ingredients in a small bowl, season with salt and pepper.

Cover and chill.

For the Salmon- spray grill racks with nonstick spray.

Heat grill for Medium high heat.

Whisk oil, horseradish, soy sauce, garlic, and pepper in another small bowl.

Brush oil mixture over both sides of salmon.

Grill salmon just until opaque in center.

Transfer salmon to plates and serve with sauce.

Weekend Report

Yesterday was kind of a overcast & humid, partly sunny, breezy day.

A mix...I guess you could say.
This morning is foggy, and calm...kind of spooky...

Got the grass cut yesterday, watched some football,
and pondered the eternal question of man... grilled or deep fried?

" Uh, may I ask you a small poser here B.D, grilled or deep fried....what?"

"Wings of course" has pondered this question throughout the ages of time itself....

His brain has been burdened by this question ever since God created fire...

Char-broiled or deep fried....this has been the question, weighing heavily upon the mind and soul...

"now wait just a minute...are you telling me that early man pondered on how to cook chicken wings?"


what did you think I was talking about football?
don't be silly...

God had just created fire...

......he hadn't gotten around to TV yet......


Friday, September 16, 2005

Early Weekend Report

We got a nice little rain shower yesterday afternoon before I got home from work.

Lasted over an hour ( way better than the 5 min. showers we get) or no rain at all.

You can hear the grass growing again... already......

So I guess the first order of business tomorrow is to cut the yard.

Then watch some football, and work on my wing recipe...

I think I've got it right this time, and by the way, if I didn't mention it...

The batch Julie did...was a dud...
but in all fairness, she couldn't find what she was looking for.

So we'll just 86 that test too...

Now the score is tied at 0 & 1 apiece..........and Bigdaddy has the ball again.....



Thursday, September 15, 2005

Ribs and Such Part II

I made a pun on the post below..."now if I can just remember what I did..."

Well I do remember... no problem...

Now to be smacked or kissed...

I'll take the Wife loves anything that I do...

Well....... almost...

But on these ribs, I got kissed... (and that's a first)

What I did with the ribs was remove the membrane (on the bone side) and cover them ( on both sides) with mustard, then coated them with a (home made) bbq rub.

I cooked them for 2 hrs. naked at 225 to 240, then double wrapped them in foil for a 1hr. & 45 mins.

I put the sauce on them the last 15 mins. of cooking.

The smoke was from Pecan wood...(of course my favorite)
So the total cook time was 4 hrs.

Worked out very good...
Fall off the bone with some crunch...

Good stuff...good enough to get kissed...

And that's what I strive for........

"Oh yeah babe...."


Tuesday, September 13, 2005

Ribs and Such

Well... as you can see from the post below, we finally got the photos to work.

Now... I am a man of many talents, I have concurred the grill and the stove...

But with the computer and all the fancy stuff, I needed some help.

Julie came to my rescue on this matter...
( she is the computer babe of the house hold)

Thanks to my sweetheart...I owe you one or three...

I did the baby back ribs Sunday, and they were awesome, I didn't get smacked...

I got kissed...

and to get kissed...from my the ultimate...

That means...I did better than good...I was ultimate...I was the King...


( now... if I can just remember what I did.......)


Sunday, September 11, 2005

Some pics of the Holland and some leg quarters

Here are some pics of grilled leg quarters from my Holland Grill.
This is what Pecan wood smoked chicken looks like.

This is my baby, the Holland.
Ahhh, the aroma of pecan smoke.
About ready to turn 'em over.
The chef, BigDaddy, himself.
Lookin' good!!
Just about ready to come off!!
The finished product. And let me tell you, my wife smacks me every time I make these!

Saturday, September 10, 2005

Easy Old Favorite - Nut Torte Pie

I'll throw in another pie recipe for you that's a snap. (Even for me...)

You can't go wrong with this.



Recipe by: Alan Woodard

Nut Torte Pie

3 egg whites
1 cup sugar
1 tsp. baking powder
1 tsp. vanilla
20 Ritz crackers, crumbled
3/4 cup Pecans, chopped

pre-heat oven to 350

Beat egg whites until stiff, gradually adding sugar, combined with baking powder.

Fold in next 3 ingredients.

Pour into a buttered 9 in. glass pie pan.

Bake at 350 for 25 mins.
Remove and let cool before sticking in the fridge.

Chill well and serve topped with whipped cream

Weekend Report

This afternoon the air is "going to smell good"

The aroma of smoking baby back ribs with Pecan wood....
...a test batch of hot wings on the grill...

Of course, I will let you know how things worked out.

The Boston butts are still in the freezer, they might come out next weekend.

The Chili pot is fixing to come out of retirement...

Life is good.....


Fudge Pie

This recipe comes from Lynn, the chocolate queen of the family.

When she makes never disappoints me.
And I'm picky about pie....... especially fudge.

This is very easy. So easy in fact...I could do this, and I'm no Betty Crocker.

I can only get Julie to do a taste test every so I must be careful in my selections of test batch I leave the cake and pie experiments to the women folk...



Fudge Pie

1 cup sugar
1/4 cup flour
1/4 cup cocoa
1 stick melted margarine (8 Tsb.)
2 eggs
1 tsp. vanilla
un-baked pie shell

pre-heat oven to 350.

Mix all ingredients in a bowl and pour into pie shell evenly.
Bake for 30 mins.

Remove and sit on a cooling rack for 2 hrs. before slicing.

Black Bean Cakes

This is very easy... and toasting the Cumin seed is a snap.

If you don't have a coffee bean grinder, look at buying one, a lot of cooks like to use fresh spices, or whole spices ground up, the bean grinder works nicely.

Or you can use the mortar and pestle ( like they use at the pharmacy) to grind up your spices.

Anyway...just a thought.

This recipe comes from my pal Henry.

So Enjoy!!!


Black Bean Cakes

Makes 4 servings

2 15-ounce cans black beans, rinsed and drained
1 bunch green onions, minced
1/2 cup roasted red pepper, chopped
1/4 cup fresh cilantro
2 cloves garlic, minced
1 small can green chiles, chopped or 1/2 cup fresh green chiles,roasted, peeled and chopped
2 teaspoons cumin seed, toasted and ground
Salt and Pepper
1 egg
2 tablespoons plus 1/2 cup yellow cornmeal
1/3 cup grapeseed oil
Salsa for garnish

Mash beans coarsely in a large bowl (a standard potato masher works well, or just a wooden spoon).

Mix in onions, red pepper, cilantro, garlic, chiles and cumin.
Add salt and pepper to taste.

Mix in egg and two tablespoons of cornmeal.

Spread remaining cornmeal on a plate or shallow dish.

With a scoop, measure out 6 ounces of the bean mixture, roll into a ball, drop into the cornmeal, roll to coat and flatten into a patty.

Repeat with remaining bean mix and cornmeal.

Heat the oil in a heavy skillet and fry the bean cakes until firm and crisp, about 6 minutes per side.

Hold on a rack over paper towels in a warm oven.

Serve hot with sour cream and salsa.
(Papaya Mango Salsa is a great taste match!)

Friday, September 09, 2005

Good Week

Its been a good week... so far...( things can change)

I have some great recipes forth coming...

Alan Woodard of Hendersonville (my home base) is a award winning BBQ Cook that has shared some of his secrets...

And this is some good stuff....

Now... again... if you have some recipes you would not mind sharing...

Send them to...

This is the only way you can get in touch with me, through this blog.

Don't be shy...send me your best recipes...

They will be posted, and you will get full credit for your submissions.

Or.... if you have a comment or a question about a post or recipe...

What did I do tonight? Grilled Beef Tenderloin.

Tomorrow?..............Baby back ribs in the smoker....

And a test run on a Hot Wing recipe that I'm working on....
(my own)


Enjoy your dinner.......


Thursday, September 08, 2005

Louisiana Country Supper

Henry has a million recipes that he is willing to share, so I'm glad to be able to share this one with you.


A Louisiana Country Supper

Prep Time: 30 minutes (Ready in about 50 minutes)


(Do this first)

1 1/2 lb. Country Style Pork sausage, made into small patties
6 cups Granny Smith or Golden Delicious apples (peeled & sliced)
1/2 cup dried cherries (dried cranberries are different but very good)
¾ cup sugar
¼ cup butter

(Mix this last, not first)

1 -1/2 cup Martha White Buttermilk Self Rising Cornmeal Mix
1 Tablespoon Sugar
¾ cup milk
3 Tablespoons butter, melted
2 large eggs, beaten

Pre-Heat oven to 425 degrees F.

In 10-inch cast iron skillet or ovenproof pan, cook sausage patties over medium heat until thoroughly cooked, turning once.
(Try not to dry it out, as it will be inside the oven also.)
Remove from skillet. Drain on paper towels; discard drippings.

In same skillet; combine apples, cherries, sugar and 1/4 cup butter; cook over medium heat.

Until apples are tender, stirring occasionally.

Add cooked sausage to mixture in skillet, tucking patties under the apples.

In medium bowl, combine all topping ingredients; stir until smooth.

Pour evenly over sausage mixture.

Bake at 425 degrees F. for 18 to 22 minutes or until golden brown.

Monday, September 05, 2005

Mexican Casserole & Ed's Chili

I have come into possession of two of my father-in-law's recipes.

One ( possibly written in the mid-80's) is for Mexican Casserole.

The other is for Chili.

I've had to do some research on the chili...
being that some things were missing from the written recipe...

...and seeing that Papa Wolf has been living at the big kitchen table with the angels for awhile...

I can't ask him... but I'll get as close as I can...and hope for the best.


Mexican Casserole

1 lb. Ground Beef
1 med. Onion, chopped
2 small cans Chili Con Carne
1 small carton Sour Cream
6 slices of American Cheese
1 med. bag of Dorito Chips

Pre-heat oven to 400

Brown ground beef & onion, drain.
Mix in con carne to heat, mix well.

Spread mixture into casserole dish.
Spread sour cream on top.
Lay cheese slices on top of sour cream.

Crush Doritos & sprinkle on top.

Bake @ 400 for 15 mins.

Make a sauce using Chili sauce and hot sauce or Catsup and Tabasco for topping each individual serving.

B.D's Note: There are two versions of this recipe.

Ed's Chili

1 lb. ground beef
1/2 cup chopped onion
Large can Tomato Juice
Large can Whole skinned Tomatoes, chopped
1/12 Tsp. Garlic
1 Tsp. Oregano
1 Tsp. salt
1 Tsp. black pepper
1/4 bay leaf
1/4 cup Chili powder
3 oz. Catsup
1 Tsp. Cumin powder
1/4 can chopped green chiles
Kidney beans

Ed's Chili

2 lbs. ground beef
1 cup chopped onion
Large can Tomato Juice
Large can Whole skinned Tomatoes, chopped
3 Tsp. Garlic
2 Tsp. Oregano
2 Tsp. salt
1 1/2 Tsp. black pepper
1/4 bay leaf
1/2 cup Chili powder
5 oz. Catsup
1 1/2 Tsp. Cumin powder
1/2 can chopped green chiles
Kidney beans

Ok...Now comes the fun part, it said "see instructions for procedure"
Guess what?....Can't find them...

So what I'll do is approach it like this.

Iron Chef style...

here's your are your ingredients...Begin...

This is what I'd do.

First drain and chop whole tomatoes. Peel and chop onions.
To a large stock pot; pour tomato juice and add chopped tomatoes, catsup, kidney beans, salt.

Bring to a simmer.

Brown ground beef and drain slightly.
Add chili powder, cumin, black pepper mixing well: let simmer 10 mins.

Add to pot.

Saute onions, chopped green chiles and garlic.
Add to pot. Add bay leaf.

Simmer for 2 hrs. stirring every so often, remove bay leaf and add Oregano last 15 mins. before serving.

That's what I'd do...

Sunday, September 04, 2005

Hot & Sweet Chicken Wings

These would be some good tail gate wings for the game...

I have all kinds of wing recipes posted, check them out.

If you have some good tail gate recipes you're willing to share...
Send them to me at:


Hot & Sweet Chicken Wings

For the marinade:
1/2 c ketchup
3/4 c balsamic vinegar
2 Tbsp. brown sugar
4 Tsp. granulated garlic
4 Tsp. Worcestershire sauce
3 Tsp. hot sauce
2 Tsp. Dijon mustard
2 Tsp. paprika
2 Tsp. Chili powder
1/2 c honey
1 Tbsp. kosher salt
20 chicken wings, tips removed
1/4 c olive oil

Make marinade by heating ingredients in a small saucepan and stirring until sugar is dissolved.

Remove from heat and cool to room temperature.

Rinse chicken under cold water and pat them dry with paper towels.

Place chicken in a large re-sealable bag with marinade.
Squeeze air from bag, seal tightly.

Shake bag to coat chicken with marinade and refrigerate for 2-6 hours.

Preheat cooker or grill to medium high heat.

Remove chicken from marinating bag.

Pour marinade back into saucepot and bring back to a boil, then simmer, reducing it to a thick glaze.

Brush cooking grates with some oil and pre-heat grill.

Place chicken on grill, cooking until meat at the bone is cooked.

Use cooked marinade to baste chicken for the last few minutes of cooking.

To give chicken a hot, sweet and sticky finish.

Creole Seasoning

Rather than rely on stale store-bought blends, make your own.

Here's a Creole seasoning blend that you will like:

B.D. the by... notice this doesn't have any salt.

Creole Seasoning

1/2 cup paprika
1/2 cup granulated garlic
1/4 cup granulated onion
3 tablespoons ground black pepper
2 teaspoons white pepper
2 teaspoons cayenne pepper
1/4 cup dried oregano
1/4 cup dried thyme
2 teaspoons ground cumin
2 tablespoons sugar

Blend well and store in a tightly sealed glass jar.

Apple BBQ Sauce

This should be a good sauce for ribs and maybe chicken too.

We'll give it a try.


Apple BBQ Sauce

½ cup butter
½ medium onion minced
2 ½ cup apple juice or cider
2 Tbs. molasses
2 Tbs. Worcestershire sauce
2 Tbs. cider vinegar
½ tsp. chili powder or dried Chipotle powder
½ tsp. cinnamon
½ tsp. salt

Melt butter over medium heat.
Add onion and sauté for several minutes until soft.
Mix remaining ingredients, reduce heat to low and cook until reduced.

About 20-30 minutes.

Saturday, September 03, 2005

Barbecue Sauce

Here's another bbq sauce recipe that can be added to the list.


BBQ Sauce Recipe # 57,458

1-1/2 cups brown sugar
1/2 cup butter
1 cup ketchup
1 small bottle Heinz 57 Sauce
1 tbsp celery seed
1 cup onion, chopped
1 clove garlic, or to taste
1/2 cup vinegar
1 tbsp dry mustard
Red pepper flakes, to taste

Heat butter and sugar until bubbly.
Add vinegar and whisk until lumps are gone.
Add all other ingredients and cook over low heat until thickened.
More garlic may be added to taste.
Red pepper flakes can be added to taste.

Weekend Report

Beautiful day here in Tennessee.

Fall will be in the air soon, as the trees start to turn colors...

the flies keel over and drop dead...

football time is here....

It will be time for the Chili Pot to come out of retirement, for another season.

Yes...I can almost smell it cooking already...

"What are you cooking this weekend B.D.?" you may ask...

Well... I know leg quarters are on the menu sometime...

maybe I can slip some ribs in there somewhere...before I go back to work.

I'll just have to play it by ear....and leave it up to my lovely wife...

She runs the menu...

I just work here.......(G)

Have a safe Labor Day weekend


Pineapple-Grits Pie

This caught my eye... looks interesting....looks simple enough...

It could vastly improve my Betty Crocker skills
(that are severely lacking)

...I could work it into the rotation as an experiment....

Yeah... that's it... " Oh Honey...look what Bigdaddy made." (G)


Pineapple-Grits Pie

2 Cups water
1/2 Cup uncooked quick-cooking grits
1/2 teaspoon salt
1 (8-ounce) can crushed pineapple, drained
1/2 (8 ounce) package cream cheese
3 large eggs
1 cup sugar
1/2 cup milk
1/2 teaspoon vanilla extract
2 (9-inch) graham cracker crusts

Bring water to a boil: add grits and salt, and return to a boil.
Cover; reduce heat to low, and cook five minutes, stirring occasionally.
Remove from heat.

Combine grits, pineapple, and cream cheese in container of an electric blender: process until smooth.

Add eggs, one at a time. Add sugar, milk and vanilla; process until smooth.
Pour into crusts. Bake at 300 degrees for 1 hour or until mixture is set.

You can also use stone ground grits (cook for 25 minutes) and fresh pineapple.
To remove some of the bits of corn meal, you might want to sift the grits first.

Friday, September 02, 2005

It's Friday

I don't know what is cooking this weekend, plans are still in the air.

If you have any good recipes don't be shy, send them to me at:

Enjoy your day!!!
Stay tuned...


Aztec Pie

For those who like heat & flames...

This is for you, the poblano & tomatillos chiles should do the trick nicely.

So Enjoy!!!

This rich casserole is reminiscent of that old Texas favorite, King Ranch casserole, but is made with pork instead of chicken.

For variety, use the filling to make enchiladas instead of a casserole.

B.D's Note: The King Ranch Casserole that Henry mentions here, I have one of the many recipes versions posted: 6-11-04, if you want to check it out.

Aztec Pie

/1 1/2 cup cooked and shredded pork butt
1/8 cup corn oil
1/2 cup diced onion
1 tablespoon minced garlic
5 poblano chiles, seeded and chopped
5 tomatillos, chopped
1 cup chicken stock
1 cup heavy cream
Salt to taste
12 corn tortillas
1 1/2 cups mild Gouda cheese
1/2 cup chopped cilantro (for garnish)
1/2 cup sour cream (for garnish)

Remember that you will need to cook the pork before preparing the rest of the casserole.

Heat 2 tablespoons of the corn oil in a saute pan over medium heat and cook the onions until soft.

Add the garlic, poblano, and tomatillos and let them cook for about 10 minutes, stirring frequently, until the poblano is soft.

Add the chicken stock and bring to a boil, then reduce heat to low and cook for 10 minutes.

Add cream and cook for 5 more minutes.

Puree the poblano sauce in a blender until smooth, strain, and return to the pan.

Season with salt and reduce some more if necessary.
Sauce should coat the back of a spoon.

Heat a few tablespoons of corn oil over medium-high heat and cook the tortillas in it for no more than 10 seconds.

Drain on paper towels.

Preheat oven to 350 degrees.

Place 6 tortillas on the bottom of a shallow baking or casserole dish (about 9 by 11 inches or 10 by 10 inches in size; shape does not matter).

Cover the tortillas with half of the shredded pork, ladle on half the sauce, and sprinkle with half of the cheese. Repeat with a second layer.

Cover and cook for 35 minutes, then uncover and lightly brown on top.

Cut into serving-size pieces and garnish with cilantro and a dollop of sour cream.

Serves: 9 to 10.

This recipe was featured in the August 2001 issue of Texas Monthly.

It is from the 2001 Food & Wine Classic festival in Aspen.


Apricot Honey Glaze

Well it seems that Henry has weathered the storm and is back to sending me recipes.

I'm glad he's ok, although you can't say that for a lot of people down there.

He posted a very interesting observation on his blog,
In my Opinion- title, World Watches

You might want to read it... (click the link below)


Just in case you really want something very good tasting, but different for your Roasted Ham, Ham Steak, or "Grilled" Ribs, you might want to try this:

Apricot Honey Glaze
Use this glaze for spareribs or ham.
1/2 cup apricot preserves
1/2 cup honey
3 tablespoons lemon juice
1/4 teaspoon allspice
1 tablespoon cornstarch

Combine all ingredients in a small saucepan.
Cook over medium heat, stirring constantly, until thickened and clear.

Makes about 1 cup of glaze.

Baste spareribs during the last half hour of cooking or grilling.
Baste ham several times over the last hour of roasting.

You can try different brands and qualities of apricot preserves and of course the different sources of honey.

The flavor will certainly change as you experiment, but all will be excellent tasting.

Thursday, September 01, 2005

Barbecue Sauce

As I have said before...

Some people will put anything in their chili.... their Barbecue Sauce.....

Case in point....

Barbecue Sauce

From:Montreal, Quebec, Canada

Excellent over steaks or chicken.


20 dried prunes ( ok....if you say so)
1/2 medium-size onion, chopped
4 garlic cloves, chopped
2 small slices fresh ginger
2 tablespoons red wine vinegar
3 tablespoons apple jelly
2 tablespoons cornstarch
2 tablespoons Brandy

Into a food processor, puree together dried prunes, onion, garlic, ginger, red wine vinegar and apple jelly.

Pour into a skillet; pour in just a little water and simmer for a few minutes, to thicken sauce.

Towards the end the cooking time, combine cornstarch and Brandy; well mix into sauce and simmer for 1 more minute.

Go ahead....knock yourself out.

Think I'll pass......